25 March 2012

Cauliflower and Peas Masala Kerala Style

Everyone loves a change from the usual routine. When it comes to curries for chapathi, the most common in our house are moong, garbanzo beans, mixed vegetables and potato bhaji. Sometimes we tend to get bored of the same taste. Cauliflower peas masala was something new. At home no one is  fond of cauliflower but with this gravy everyone loved it. 



INGREDIENTS
Cauliflower - A medium one ( the one I used weighed 356g)
Peas - 1/2 cup ( I used frozen)
Turmeric/Manjal - 1/4tsp +1/4 tsp
Split Black Gram/ Uzhunnu parippu - 1/2 tsp
Coriander seeds/ Malli - 2 tbsp
Red Dry Chilly/ Vattal Mulaku - 4
Scraped Coconut/ Thenga  - 1 cup (tightly packed)
Shallots/ Cheriya Ulli - 10
Garlic/ Veluthulli - 4 cloves
Curry leaves/ Kariveppila - 1+ 1 sprig
Onion/ Savala- 1 large (thinly sliced)
Lime juice -  of 1 medium size lime
Coconut Oil - 2 + 1 tbsp
Water - 1/4+ 1/4+ 2 cups ( approx 1/2 cup more to grind the masala)
Salt - as required



METHOD
  • Cut cauliflower into small florets.
  • Cook cauliflower and peas separately after adding 1/4 tsp each turmeric powder, 1/4 cup each water and salt.Keep aside.
  • In a kadai heat oil. Add split black gram when it turns golden add coriander seeds and dry red chilly.Remove and keep aside.
  • In the same kadai add the coconut, shallots, garlic and 1 sprig curry leaves and roast till brown in colour.
  • Remove and grind it into fine paste along with the split gram, coriander and dry red chillies.
  • Heat a kadai. Add 1 tbsp oil and saute the onion. 
  • Now add the cauliflower, peas, ground masala and water. 
  • Add the lime juice. 
  • Add the required salt and let it come to a boil.
  • Add a sprig of curry leaves. 
  • Serve hot with roti or jeera rice or ghee rice.


Cooking Tips:
This is a medium spicy curry. Adjust chilly as per taste.
It is better to grind the masala in a grinder as the masala needs to be ground into a nice paste.


17 March 2012

Vella Kinnathappam / Steamed Rice Cake

One post that I am really proud of is the Kinnathappam in an Uruli (Jaggery based). The effort and time that went into making it was compensated by the mouthwatering delicacy which tastes so good when made at home. While on the look out for healthy snacks, I came across this recipe for Vella Kinnathappam/ White Kinnathappam (sugar based) in my favourite book of cut outs from newspapers and magazines which my Amma made for me. I am so glad I tried it. It came out so good.



Ingredients
Makes 3 kinnathappams


Ponni Ari / Sona Masoori rice - 1/2 kg
Thick coconut milk - 3 cups
Water - 4 cups
Sugar - 1/2 kg
Salt - a pinch
Ghee - 4 tbsp
Kismis - 25 g
Cashew - 25 g (broken into pieces)
Cardomom - 10 pods



Method
Wash and soak rice for 3 hours.
Grind the rice into very fine paste in a grinder adding the 4 cups of water slowly.*see note 1
In a dry mixer add 1 tbsp sugar with the cardomom and powder it. Remove husk.
In the same mixer add the coconut and pulse it slightly. Add slight warm water to extract coconut milk.*see note 2
In a bowl mix the rice batter with coconut milk, sugar and cardamom powder.
Strain it using a thin muslin cloth.*see notes 3  The batter will be watery.
Heat water in a steamer/ cooker/ Idly maker adding enough water to last for 30 - 40 minutes. *see note 4
Pour the batter into a round plate with sides or a cake pan. Fill only about 1 1/2 to 2 inch height.*see notes 5
Cover the plate or pan with foil. 
When the water starts to boil in the steamer carefully place the pan in it. And cover the steamer.
Steam for 30 - 40 minutes on high flame or till a skewer inserted in the middle comes out clean.
Remove from steamer and let cool.
Invert it on to a plate and serve.



Cooking Tips/ Notes:

  1. It is better to grind in a grinder rather than a mixer. The batter has to be really fine.
  2. I had to add 3 cups water to extract coconut milk. It may vary depending on the coconut used. So add 2 cups first then check the quantity and only if required add the third cup of water or as much as required.
  3. Wet the muslin cloth slightly and then tie it tight on a steel vessel. Slightly press the center of the cloth to make a dip.Then pour the batter to strain. Stir with a spoon so that the batter passes through the cloth.The actual recipe says the batter has to be strained thrice but I did it just once. If you feel that there are particles yet to be strained then do so twice or thrice.
  4. If you are using a cooker then place a ring at the bottom and then place the pan on top of it. Close the cooker but do not place weight on it. Let the steam pass through the nozzle. Make sure you add enough water to last for 40 minutes. Cook on medium flame.
  5. It is better to add only 1 1/2 to 2 inch batter because if you add more it will take a long time to cook. The best option is a steel plate with sides. Fill batter an inch below the top brim so that you can easily lift it using a pakkad/ vessel lifter. 
  6. This dessert is of medium sweetness just perfect for me but for people who like it very sweet can add more sugar.
  7. This batter makes 3 kinnathappams. 

The above picture shows the kinnathappam made in a 'Kinnam' the brass vessel. Hope you all enjoyed this recipe. Keep coming back for more..    :)


Sending this to the Kerala Kitchen event hosted by Prathiba of Cook Ezee

10 March 2012

Njandu Varutharachathu/ Crab with Roasted Coconut and Spices

It's been so long that we cooked crab at home. I just love it. I know its another non veg recipe but can't stop myself from posting it. It turned out so delicious and it was the first time I made it myself. Usually Amma makes it and it is so yumm. I remember my childhood days when my dad and his friends would go crab fishing in the shallow beach at Ras- Abu- Aboud , Doha. Yeah..Yeah! They used to go with just simple nets and get such huge crabs. I used to be horrified seeing them crawl. There used to be jelly fish too. Really miss those days...



Njandu Varutharachathu
Recipe Source - Grihalaxmi

Ingredients

Njandu/Crab - 4 or 5 

Masala 1 (to be roasted and ground into fine paste)
Coconut - 1 1/2 cup
Shallots - 3
Curry Leaves - 1 + 3
Coriander Powder- 1 tbsp
Garam Masala - 1/2 tsp
Water - as required


Masala 2
Chilly - 2 (slit)
Ginger - 1'' piece (finely chopped)
Tomato - 1 large (thinly chopped)
Tamarind / Valan Puli - size of half a lime.
Water - 1/2 cup (to soak the tamarind)
Chilly powder-  1 tbsp
Turmeric powder- 1/2 tsp
Salt - as required

Water - 1 1/2 cup*

For seasoning
Mustard - 1/2 tsp
Shallots - 6 (chopped round)
Garlic- 2
Curry Leaves - 1sprig
Coriander Leaves - 1 tablespoon
Coconut Oil - 2 tbsp




METHOD
Roast the coconut along with shallots and 1 sprig curry leaves in a kadai.
When it turns brown switch off the flame and add the remaining masala along with 3 sprigs curry leaves and mix well.**
Grind the masala into fine paste adding very little water.
In a clay pot keep the masala 2 ready. Squeeze the tamarind well in water and pour the water it into the pot.
Clean and chop the crab into half.
Add the crab into the masala. Mix well.
Add salt and let it cook on medium flame and bring to a boil. Let cook for appox 5 min on medium low flame.
Add the roasted and ground masala. Add water and mix well.
Check salt and let it come to a boil.
Let it cook for about 5 minutes on medium low flame or till the gravy thickens.
In a kadai heat oil. Add mustard and let it splutter.
Add shallots and garlic. Stir.
Add curry leaves. Remove from flame. Add the seasoning to the curry and garnish with coriander leaves.
Serve it with steaming rice or with any roti.



Cooking tips:
Make sure you refrigerate the crab and remove it just before cooking ie. after all the required masala is ready.I used small crabs.
**There is no need to add any oil while roasting the coconut as oil will come out of the coconut as you roast. Keep stirring and be careful not to burn it. As you see it is about to brown lower the flame. Add very little water while grinding. The water specified here is to be added while mixing this masala with crab.
* Make sure you stir the masalas well as the heat of the roasted coconut is enough to remove the raw smell  of it.
Add more warm water if you like thinner gravy as the gravy tends to thicken even after cooking.

04 March 2012

Mutton Varattiyathu / Mutton Masala

Mutton Varattiyathu/ Mutton Masala is a speciality of Kerala. This is one of the current favorite with all my family members. I have made this so many times and I knew this has be on my blog which has not been fed for long now. :)
This will take time but worth the effort. Nothing to beat slow cooking method. All the masalas gets absorbed in the mutton and it can be relished to the last bite.



Mutton Masala
Recipe Source - Suguna Aunt (my Dad's lovely sis)

Mutton - 1 kg

For marination
Pepper - 1/2 tsp
Vinegar - 2 tbsp
Salt - as required

For masala
Onions - 1 3/4 cup (loosely packed, thinly sliced)
Shallots/ Cheriya ulli - 1 cup (finely chopped)
Garlic - 1/4 cup ( loosely packed)
Ginger - 1/4 cup (finely chopped, loosely packed)
Green Chilly - 2 slit
Tomato - 2 large sized
Mutton Masala - 4 1/2 tbsp*see notes
Coriander Powder - 4 tbsp
Curry leaves - 1 sprig
Coconut Oil - 2 tbsp
Salt - as required
Water - 1 cup

For garnishing
Coriander Leaves - 1/4 cup(tightly packed)
Curry leaves - 2 sprigs



METHOD
Marinate the mutton for about an hour.
Heat oil in a kadai. Saute the onions, shallots, ginger, garlic and green chilly till brown for about 5 minutes.  Keep stirring.**see notes
Add mutton masala and coriander powder. Stir till the raw smell is gone.
Add tomatoes. Cook for 3 minutes.
Add the mutton. Mix well. Saute for 5 minutes.
Add 1 sprig curry leaves.
Add water and check salt. Transfer it to a cooker.
Let it cook on slow fire until 2 whistle comes .***see notes
When cooked add coriander and curry leaves.
Serve with chapathi or any roti.


Tips:

*You can use any mutton masala. I used Eastern Mutton Masala.
**I used a kadai first and then transferred to a cooker as its easier to stir and the masala does not stick to the bottom. I tried making it just in the cooker and found that it had to be stirred continously else the masala sticks to the bottom.As there is very little water used make sure its cooked on very low fire after transferring to the cooker. The juices from the mutton will suffice to cook.
***The cooking time will vary depending on the tenderness of the mutton.




14 February 2012

Chocolate Pudding



Valentine's Day wishes to all!! The day for flowers, candies and gifts. 
'If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you.'  by A. A. Milne. :)
On this joyous day let's celebrate with a dessert - a chocolate pudding.







INGREDIENTS
Recipe Source: Good Food

2 cups Whole milk
1/2 cup Sugar
120 gm Dark Chocolate
1/4 cup Cocoa Powder
3 tbsp Cornflour
2 Eggs
1 tsp Vanilla Essence



METHOD
Chop the chocolate into small pieces.
In a pan, whisk sugar and 1 1/2 cup milk.
Heat on medium - high till bubbles appear on the sides.
Remove from heat and add chocolate. Leave for a minute and whisk till smooth.
In a bowl, whisk cocoa, cornflour and the remaining 1/2 cup milk until smooth.
Whisk in the eggs.
Add 1/2 cup of hot chocolate mixture in a slow stream with one hand while you keep whisking with the other.
Heat the remaining chocolate mixture on medium low.
Whisking constantly, gradually add the egg mixture to the pan.
Keep whisking until the mixture thickens and bubbles appear on top. 
Add vanilla essence.
Remove from fire. Divide it into cups and refrigerate for 3- 4 hours. 
It can also be served with vanilla ice cream.




                                       Sending this to

Srivalli's Chocolate Mela
Zesty Palette's - Sweet Luv
Vimitha's - Love & Chocolate Fest
Edible Entertainment -Kids Delight 

08 February 2012

Moru Curry / Kerala Style Simple Curd Curry

This little space of mine is where I want to jot down all the recipes passed on to me by my Mom, Amma, relatives and friends. I am so glad that, now I get to share these wonderful recipes with all my friends and the world who are on the look out for authentic vintage recipes. :)

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 



INGREDIENTS
(To serve 8 people)

Curd - 1 litre *
Water - 1/2 cup
Garlic - 8 cloves
Ginger - 1 (1 '' piece)
Green Chilly - 1 (or 2 as per spice level required)
Fenugreek seeds / Uluva - 1 tsp**
Turmeric powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Salt - to taste

For seasoning
Coconut Oil - 1 tbsp
Mustard - 1 tsp
Dry Red Chilly - 1
Split Black Gram/ Urad Dal - 1 tsp
Curry Leaves - 2 sprigs



METHOD
In a bowl mix the curd with turmeric, chilly powder and water.
In a mixer or using a churner mix it well.
In a pan dry roast the fenugreek till it is brown and the aroma comes out. Powder it and keep aside.
Chop ginger roughly. Crush it along with garlic using a  mortar and pestle .
Chop green chilly into small pieces.
Pour the curd mixture into a kadai or deep pan. Keep it on very slow fire and keep stirring.
Add fenugreek powder, salt, green chilly and the crushed ginger garlic.
Keep stirring till the mixture is just warm and NOT BOILING.
Season with mustard, urad dal, dry red chilly and curry leaves.



Tips:
*Make sure you use fresh curd that is not sour.
**It is best to use freshly ground fenugreek. It gives a distinct flavour to the curry.
Keep all the ingredients ready as you have to keep stirring.
You need to keep stirring so that the curd does not curdle.
You can store this curry for almost a week in the fridge.


25 January 2012

Ari Unda / Kerala Rice Ladoos

Ari Unda/ Rice Ladoos are one of the traditional sweets of Kerala. It is prepared during festivals and even when there are sudden guests at home. In the earlier days it used to be prepared in the 'Ural' the traditional stone mortar. The pounding stick is called as 'Ulakka'.I still remember my mom pounding the rice and jaggery in the stone mortar. And she used to do it with so much ease. The way she used to do as if in a musical motion. I remember giving it a try and my it was heavy indeed. As I don't have a stone mortar, I made it in a grinder. Do give it a try.

So here is my mom's recipe to make soft and yummy Ari Undas.



INGREDIENTS
Rice ( Matta rice/ Red Kuttari/Par Boiled Rice) - 1/2 kg
Jaggery - 700 gm
Scraped Coconut - 2 1/2 cup (tightly packed)
Cardamom - 8 pods



METHOD
Pick stones if any in rice and wash.
Strain the water well.
Divide the rice into 3 portions.
In an aluminium (thick bottom) kadai roast the rice, one portion at a time. Keep stirring on medium flame.Roast it till the rice breaks. Bite the rice to see if it cracks easily. The rice pops up.
Transfer to a wide plate or lid to cool a bit. Roast the other portions in a similar way.
When the rice is cooled a bit and still warm add the cardamom and powder it real fine.
Pass the rice powder through a strainer and keep aside.
Transfer the scraped coconut into a grinder and grind it for 3 minutes before adding jaggery.
Pound the jaggery into very small pieces*.
Add this slowly into the grinder.
Grind the mixture into very fine paste.
Now add the rice powder slowly into the grinder.
Grind till everything is well mixed.
Roll it into balls and serve.




Tips:
Use a mixture of dark and light coloured jaggery.
The secret to soft ari undas is the right level of roasting the rice. It has to be very well roasted. The rice breaks and pops up. It cracks easily in your mouth. And the rice powder has to be strained to remove any husk.
*Make sure the jaggery is pounded into small pieces else it will be difficult to grind in a grinder. Add slowly.
In the same way add rice powder slowly. Do not be tempted to add all of it at one go as the grinder stone will get stuck and become messy for you to handle.
The mixture will be very soft. Not to worry the ladoos harden the next day.
Consume it in 2 days if kept at room temperature. Else refrigerate it and consume in a weeks time.





05 January 2012

Malabar Aripathiri With Kozhi Roast / Malabar Rice Roti With Chicken Roast

Aripathiri is a thin roti made from rice flour and a speciality of the Malabar region of Kerala. It is so thin that it just melts in the mouth. A healthy roti without oil. It is served for breakfast or dinner and goes well with any masala curries. I like it best with Nadan Varutharacha Chicken Curry or any simple chicken curry or roast.

The only thing to keep in mind when you think of making Pathiri is that you need to be ready to stay long in the kitchen. :) Because no matter how many Pathiris you serve it just disappears in seconds. It is so tasty that you cannot stop eating at just one or two.

Hope everyone had a great Christmas and enjoyed the New Year weekend.

I thought to begin the year with a local special which is one of my favorite too.



Ari Pathiri

INGREDIENTS

Rice flour - 1 1/2 cup + more for dusting
Water - 1 cup
Salt - as required



METHOD
Boil water. When it comes to a rolling boil add salt.
Tip in the flour into a wide bowl.
Add water to the flour.
Using a ladle slowly mix it.
When it is a little cool knead it into a smooth dough.
Make small balls.
Place each ball on a chapathi board. Sprinkle little rice flour on it and roll it into thin pathiris.
Cut out perfect pathiris using a lid with sharp edges.
Heat a tawa. When it is medium hot place one pathiri on it.
After about 10 seconds turn it over and let cook well on that side.
When small brown dots start appearing flip it over and with a wooden ladle press it gently on the sides. When the pathiri puffs up remove from tawa.

Tips:
Use very fine rice powder.
The amount of water may differ depending on the kind on flour used. Just remember that you need to knead it like chapathi dough. 
Knead the flour till it is real soft. If you are going to roll out pathiris after a long time sprinkle some warm water and knead again before use.
Do not use too much rice flour to sprinkle as pathiris will get too dry.
Cook pathiris on medium heat only as if it is too high it gets burnt easily and will not cook inside. And if it is too low it gets stiff.

Chicken Roast with 1 tsp Oil
Recipe Source : My own

Ingredients:

Chicken - 1/2 kg (cut into small pieces)
Onion - 2 large (thinly sliced)
Chilly - 1 slit into half
Ginger - 1'' piece
Garlic - 4
Tomato - 2 large
Chicken Masala - 2 tsp
Coriander Powder - 2 tsp
Pepper Powder - 1/4 tsp
Vinegar / Lime - 1 tsp
Garam Masala - a pinch
Coconut Milk - 1/2 cup (thin)
Oil - 1 tsp
Coriander leaves - 1/4 cup finely chopped
Salt - as required



METHOD
Marinate the chicken with vinegar/lime, salt and pepper for 1/2 hour or min 15 mins.
Chop the ginger and chilly roughly.
Place the ginger, garlic and chilly in a pestle and mortar and crush it.
Heat oil in a nonstick kadai.
Saute the onions till soft.
Add the crushed ginger, garlic and chilly.
Add chicken masala, garam masala and coriander powder. Saute.
Add tomato. Mix well. Add salt. Cover and cook on low flame till the tomato is well cooked.
Add the chicken and cover. Place a heavy weight on the lid. Cook on slow flame.
After 10 minutes open and stir. Again cover and cook till chicken is fully cooked.
Add coconut milk. Stir well. Check salt and let all the gravy get absorbed in the chicken.
Garnish with coriander leaves.


Tips:
Slow cooking helps in absorbing all the flavours in the chicken.
I used Eastern Chicken Masala powder.



30 December 2011

Celebrating First Blog Anniversary with Walnut Cake

One year ago on this day, I decided to venture into food blogging. Never did I expect it to give me so much joy. I still can't believe its been a year of blogging. It has surely made me find and try out many recipes which I'd have never attempted otherwise. Looking back,  it has been an amazing journey so far and I would like to thank all my readers and fellow blogger friends for the wonderful support and encouragement. Thank you all and wish you a new year filled with happiness, peace and togetherness.

Here is a healthy version of Walnut Cake. Walnuts are considered to be the king of nuts when it comes to health benefits especially related to heart and circulatory system. They reduce LDL (Bad Cholesterol) and increases HDL (good Cholesterol ). This is the first time I tried baking with olive oil and was surprised to note that there was no evident taste difference in the cake. (I was pretty apprehensive to use it) :) This reminds me of the famous quote by Mark Twain.

" The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.''

So let's hope to cook, eat , drink and be merry to have a healthy year ahead. :)



INGREDIENTS

Wheat Flour - 1 1/2 cup
Barley Flour - 1/2 cup
Baking Powder - 2 tsp
Cinnamon Powder - 1 tsp
Clove Powder - 3/4 tsp
Nutmeg Powder - 1/4 tsp
Salt - 1/4 tsp
Baking Soda - 1/2 tsp
Extra Virgin Olive Oil - 1/4 cup
Eggs - 2 at room temperature
Walnut Chopped - 1 cup
Low fat Yogurt - 2/3 cup
Orange Zest - 2 tsp 
Orange Juice - 1/2 cup
Brown Sugar / Cane Sugar - 3/4 cup tightly packed

For Syrup
Orange Juice - 1/3 cup
Orange Zest - 1 small (1'' x 1'') strip
Brown Sugar/Cane Sugar - 1/4 cup tightly packed
Clove - 2

METHOD
Preheat oven to 180 degree C for 10 minutes.
Chop the walnuts into small pieces.
Prepare a 8 inch square baking dish with butter  and line it with parchment paper.
Spread the walnuts in it and toast it for 7 minutes. Remove and transfer it to a plate to cool.
In a bowl mix the dry ingredients - Wheat, Barley, Baking soda, Baking Powder, Salt, Cinnamon powder, Clove powder and Nutmeg Powder.
In a separate bowl whisk the eggs and brown sugar until smooth.
In a small bowl mix the yoghurt, orange zest and orange juice until smooth.
Add this to the egg mixture stirring well along with olive oil.
Add the wet mixture to the dry mixture in 2 batches. Stir just to blend.
Fold in 3/4 cup walnuts.
Bake  for 35 minutes or until the skewer inserted comes out clean.
In the mean time prepare the syrup.
Combine the ingredients in a sauce pan and bring to boil on medium heat. Stir in between.
Cook for 3-4 minutes until it becomes thick syrup consistency. Remove the zest and cloves and let cool.
When the cake is done transfer to a wire rack to cool.
Using a toothpick pierce on the cake at about 18 points.
Brush the syrup on the cake many times making sure that it seeps through the holes made.
Sprinkle the remaining walnuts.
Cut and serve.



Tips:
Chop walnuts into small pieces else the cake may crumble.
2/3 cups means 2 measures of 1/3 cup or as per British Standards 1/2 cup + 1 tsp
This is a medium sweet cake. So increase the cane sugar to 1 cup if you like it sweet.
Use freshly grated orange zest. Zest is the outer most skin of orange, lime or lemon. Just the colored part and not the white part. Use a zester / just use a sharp knife to peel the outer skin and chop fine.

HAPPY NEW YEAR!




Sending this to Julie's Event Christmas Delicacy



21 December 2011

Healthy Christmas Pilaf

The countdown has already begun for Christmas. I am sure everyone is busy with shopping and getting ready to welcome guests and friends. There is so much activity around. Love the cold breeze that's the only sign of winter in my part of the world. Just love this climate and the festive season. With 2 celebrations around the corner let's gear up to enjoy every bit of it.

I know it's been a while I have been away from blogging. It's just that my family needed me more and blogging just took a back seat naturally. I am glad to be back but still will not be regular. Kindly bear with me dear readers and blogger friends. I will make up for everything soon.

For the time being let's enjoy this healthy version of pilaf. For all the health conscious friends around the world this is for you. Enjoy!!





INGREDIENTS

Basmati Rice -2 cups
Vegetable stock - 3 cups
Onions - 4 finely sliced
Olive Oil - 2 tbsp
Coriander Powder - 2 tsp
Pistachios/ Cashew nuts - 100 gm
Coriander leaves- 1 cup finely chopped ( loosely packed)
Lime - 1
Pomegranates - 2 medium

To prepare Vegetable Stock
Water - 3 1/4 cups
Bay Leaf - 1
Onion - 1
Garlic - 5 whole
Ginger - 2 cm piece ginger, peeled but whole
Whole Pepper - 6
Carrot - 1/4 cup  chopped roughly



METHOD
Soak rice in water for 30 minutes and drain.
Halve the pomegranates and set the seeds aside.
To prepare the vegetable stock mix all the ingredients and bring to a boil. Simmer for 5 minutes.
Strain the vegetable stock.
Pour 3 cups of vegetable stock in a kadai/pan. Reserve excess and add if required only.
Bring the stock to a boil and add salt .
Add rice. Do not stir. Cover and cook. When it comes to a boil reduce the flame to low and cook. After 10 minutes or when you see crates formed on top of the rice slowly stir it without breaking the rice. Cover and cook till rice is cooked and fluffy.
Heat a pan and lightly toast the cashews/pistachios. Reserve.
In a pan heat the olive oil. Add the coriander powder and stir well.
Add the onions and lemon juice. Stir fry till onions change colour and looks sticky. 
Add the onions, cashews/pistachios, coriander leaves and pomegranates to the rice and serve hot with Thai style vegetable stew.





Tips:
If the rice is not soaked for 30 minutes, more stock or water will be required to cook it.
To open the pomegranates without making it messy. Make deep slits from top to bottom on the pomegranates on all sides. Then fill a wide bowl with water. Now holding the pomegranates under water pull it open. Remove the white membrane. Now you will see that the seeds settle at the bottom and the white membranes float. Use a sieve to remove the floating parts. Pour out the water and there you have the lovely red seeds and no mess.



Merry Christmas!